So these cookies have kind of become famous.
We made them for Eid, and literally everyone raved about them! It’s so funny how the most successful things we made come from hilarious circumstances. The reason I made this particular cookie (Recipe from Hungry Girl Por Vida) was because I had 2 jars of almond butter just hanging out in my pantry, and this was my attempt at putting some of it to use.
I’ve still got a bunch leftover, so it looks like almond butter chocolate chip cookies are in our near future 😉
Almond Butter Chocolate Chip Cookies
Yield: Approximately 30 Cookies
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 ¾ cups brown sugar
- 2/3 cup almond butter
- 2 eggs
- 2 teaspoons vanilla
- 2 cups chocolate chips
Preheat oven to 350°F and set aside two parchment lined baking sheets.
In a medium size bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter on medium speed until light and fluffy. Add brown sugar and almond butter and beat just until combined. Add eggs, one at time, whisking until thoroughly combined. Scrape down sides of bowl as needed. Whisk in vanilla. Reduce speed to low and add flour mixture, mixing until just combined. Gently fold in the chocolate chips.
Spoon the cookie dough out using a cookie scoop or about 2 tablespoons worth of dough onto the baking sheet, placed 2-inches apart. Bake until the edges begin to brown, about 11 to 13 minutes. Remove from oven and cool for 5 minutes before transferring to a rack.